Pulled salmon burger

10 min active, 25 min passive
Fish
Gas
Ingredients
  • 800 g Salmon fillet
  • 4 Piece(s) / Portion(s) Shallots, sliced into rings
  • 100 g Rocket
  • 4 Piece(s) / Portion(s) Eggs
  • Mayonnaise
  • 4 Piece(s) / Portion(s) Lemon, cut into slices
  • 1 Tablespoon Oil
  • 4 Piece(s) / Portion(s) Burger buns
Preparation
  1. Preheat the grill in the Volcano position with the grill plate for 10 minutes at the highest level. Keep the lid closed.

  2. Get all of the ingredients ready.

Cooking
  1. Lightly oil the grill plate and cover half of the grill plate with the lemon juices. Lay the salmon on top of the lemons and cook until it is glazed.

  2. Halve the buns and briefly grill them with the cut surface facing downwards. After approximately 10 minutes cooking time, fry the eggs next to the salmon.

  3. Pull the salmon apart with 2 forks.

  4. Coat the base of the buns with mayonnaise, layer with pulled salmon, onion rings and rocket. Place the fried eggs and top of the buns on top and serve.

  5. Grilling

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